Korean Tuna Kimchi Soup (Spicy Fermented Kimchi and Canned Tuna Soup)
Kimchi is dry-fried first to deepen its sour, fermented intensity, then simmered with canned tuna, tofu, onion, and red chili flakes in water. The tuna oil dissolves into the broth, building a full-bodied, pungent stock, while soup soy sauce ties the seasonings together. Tofu goes in near the end to stay intact, and a splash of kimchi juice at the finish adjusts both concentration and salinity for a robust home-cooked flavor.
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Instructions
- 1
Chop kimchi and cut tofu into large cubes.
- 2
Stir-fry kimchi for 2 minutes to deepen flavor.
- 3
Add water, onion, garlic, and gochugaru, then boil for 10 minutes.
- 4
Add tuna and soup soy sauce, then simmer 5 more minutes.
- 5
Add tofu for 3 minutes, then finish with green onion.
- 6
Taste and adjust depth with a little kimchi juice if needed.
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